I've been using the original was recipe but since changing ovens I've decided to experiment with the wasc recipe that calls for oil. My only hesitation is the egg whites. I like to use all the egg. Can I just use 8 eggs instead of 8 egg whites or will that change the texture too much? Also, I use Duncan Hines and have heard adding a pudding mix adds moistness. Does this change the wasc recipe any to add a pudding? Any pros or cons to adding pudding or just a waste of money? Thanks for any help.
I use this WASC with oil recipe: http://www.cakecentral.com/recipe/54740/white-almond-sour-cream-cake-wasc
My alterations are: 6 whole eggs for anything other than a white cake, which gets 8 egg whites
If I use Duncan Hines, I add 2 packages of dry instant pudding mix. If using Betty Crocker, no pudding mix because it's already in the cake mix.
Since some mixes went from 18.25 oz., I now add 6 oz. of dry mix from a 3rd box
Everyone loves the cake and I get consistently good results making the recipe this way.